[clacking sounds] ♪ [alarm rings] ♪ VO: Support for "Fun N' Simple Cooking with Chase Bailey" was provided by the Guillermo J. Valenzuela Foundation whose mission includes improving the health of communities in southern California.

A champion for local children and parents, the founder of the foundation, Dr. Valenzuela has served Inland Empire families for more than 35 years.

VO: And, the Autism Society Inland Empire whose mission is to improve the lives of all affected by autism.

Working to create a world where those living with autism might maximize their quality of life, be treated with dignity, and live in a society where their contributions are valued.

ieautism.org VO: And, viewers like you.

Thank you!

Chase: Hi, I'm Chase.

I'm a chef-in-training and today, I'll be sharing some fun recipes, good for all ages and skill levels.

♪ Chase: Today, we're going to be making my Mighty Almighty Dog Treats.

My dog's Penelope, and she loves these!

VO: At first glance, Chase is an enthusiastic teenager with a passion for the culinary arts and, that, he is!

But what you don't see right away are the struggles he has had to face growing up with autism.

Mary: He was not socializing with other children.

He wasn't talking like other kids his age.

He was really sensitive to noise.

He was really sensitive to textures and things of that nature.

VO: Chase was diagnosed as a toddler.

Ironically, food was the primary trigger for his outbursts.

Mary: Food aversions was a major concern for me, because it was affecting his health.

He was lethargic.

He was falling asleep at school, and getting skin irritations.

And, he would just catch every seasonal cold that came and it was 10 times worse than every other child because his immune system was down.

VO: Chase's food aversion was so severe that he could only eat five very specific items.

However, spending time with his grandfather in front of the television brought on results that no therapy or treatment was able to achieve.

Chase: We would watch all these cooking shows.

When I was done with my homework, we would actually watch marketing shows as a celebration.

Mary: It probably went on for a good 5 months, 6 months, before he said to me 'you know, I think I want to try frog's legs.'

And, that was like...I'll be happy if you just eat a hamburger, you know?

(laughs) Chase: When I was around...like, 12 or so, that's when I was like 'you know what?

I can do that.'

So, I told my mom that I want to be a chef.

I want to have my own show, my own restaurant.

VO: Tasting new foods and watching cooking shows gave way to Chase's creativity in the kitchen.

Chase: There is a lot of things I like to do.

Like, I love to make burgers.

I love to make pizzas.

I love to...I like to grill.

VO: Chase's list of recipes and new ideas grew, as did his aspirations.

The initial idea of becoming a food blogger quickly became a vision for a possible career in culinary television.

Chase: Me and my mom wanted to do a YouTube channel so I can share all my recipes.

Mary: Called up a friend of mine.

Our kitchen at the time we couldn't really film in.

And, I said 'hey, can we borrow your kitchen?

Chase wants to film an episode of his show.'

And, she said 'oh, yeah!'

So, we did our first one with me and my little camera and my horrible filming skills!

And, my niece edited it for him and we posted it.

Chase: My uncle Edgar, actually, he said to my mom that if he had his own cooking show, he should call it "Chase 'N Your Face".

Well?

I was soon calling it "Chase 'N Your Face".

VO: Now with more than 18,000 YouTube subscribers, Chase's passion for the culinary arts compares to his desire to reach families experiencing a similar battle.

Chase: I want to create an awareness to- for my foundation to help a lot of kids with autism.

Mary: Chase being able to connect with the culinary world gave him a connection within the world, and this gave him an opportunity to participate in the world; to make a difference, to be a part of a community, to feel like he mattered.

Chase: Just because you have autism, doesn't mean you can't follow your dreams.

♪ Lillian: Okay.

So, we're going to do from your cookbook 'Feed the Beast'.

But, this is kind of a big thing, right?

Chase: Right.

Lillian: So, you're going to start me off on something big, and then, something easy?

Chase: Oh, yeah!

Lillian: Ok.

So, let's give it a shot.

What are we making?

Chase: So, we're going to make our Mushroom Gravy Sliders.

So, we are going to cut up our mushrooms.

Lillian: Alright.

I'll follow you because I don't know how you want the mushrooms cut.

Is cutting hard for you?

Chase: Sometimes, it could get a little tricky.

Like, some specific stuff that you need- Lillian: Is harder to cut?

Chase: Here's another way you can cut'em.

Like, I used to have problems with my fine motor skills.

So, we- this is kind of like a chopper.

Lillian: Okay.

Chase: So, all I have to do is put this mushroom here, and just- (bang)!

Lillian: Oh, nice!

Chase: Voilà!

Lillian: So, anyone that does have fine motor skills that are a little more challenged-?

Chase: Yeah.

Lillian: this is an easy way to do it.

Chase: Wanna try?

Lillian: Now, I'll try.

Chase: Yeah, that's fine.

(bang)!

Lillian: Cool!

♪ Lillian: Okay, so we've got everything prepared.

Right?

Chase: Right!

So, we got our oil.

We're going to put in about a quarter cup.

(jangling cups) Lillian: Perfect!

Chase: There you go.

Lillian: Whoa!

Chase: Now once this kind of gets hot, we will put in our mushrooms and then we're going to sauté that for 4 minutes.

And then, we'll put in other fun ingredients.

Lillian: Okay.

♪ Chase: I think it's been about 4 minutes.

What do you say?

Lillian: Okay.

You're the boss!

(he laughs) Alright.

So, what do we add next?

What do the directions say?

Chase: Now, we are going to add our garlic.

Lillian: Okay.

(tap-tap-tap) Lillian: Okay.

Chase: Add the garlic and while you do that, we are going to get our shallots.

Lillian: Shallots?

Is that the same as onions, or is it different?

Chase: Yeah, it's pretty much the same.

Lillian: All of them?

Chase: Yeah.

Or...hmm?

Lillian: You know, I don't think we measured it.

Can we guess-timate?

You want more?

Chase: Yeah.

We can eyeball it.

Lillian: Okay.

(pan sizzles) More, or is that good?

I love a lot of onions!

Just so ya know!

(he laughs) Chase: And...you know what?

Since you love onions-!

Lillian: Go for it?

Chase: We are going to add our salt and pepper.

Lillian: Okay.

Whoops!

Chase: Oops?

Lillian: Go ahead.

You go.

Lillian: The salt?

Chase: That's pepper!

Lillian: Oh, sorry!

(laughs) That's the pepper!

Chase (chuckles): This is salt!

Lillian: The salt!

Chase: And then, we just keep on stirring.

Lillian: Okay.

♪ Chase: So now, let us add the flour.

Alright.

Lillian: Just keep stirring?

Chase: Yeah.

[spoons jangling] The flour.

[spoons jangling] Chase: Our beef stock.

Our beef broth, I mean.

Lillian: Okay.

(stammers) B-b...beef broth.

Say that three times!

Chase (mistake): 'Beef broff'.

Ohhh!

[she laughs] Okay!

Beef broth, beef broth, beef broth!

Lillian: Yeah.

I can't even say it once!

Okay, keep stirring?

Chase: Yeah.

And then, we're going to add in the final ingredient: milk.

Lillian: Okay.

(splashes) Lillian: Perfect.

Chase: Then we just stir it for another 2 minutes, and we should be good to go!

Lillian: Alright.

Chase: You know what?

Let's get the meat going!

Lillian: Okay.

Chase: The meat should be in here.

(crinkling foil) Chase: Okay.

Lillian: Oh!

This smells wonderful.

Chase: Now, we're going to take our meat.

Shape it just as a little patty.

Chase: And, this one we'll also take about...to a medium heat.

Lillian: Okay.

Medium heat.

Put the patty right in there.

♪ (pan sizzles) ♪ Lillian: Cool!

Those are your Mushroom Gravy Sliders!

Chase: This is, and now...now, we eat!

Lillian (chuckles): Now, we eat!

(smacks fingers) Lillian: Mmm!

♪ Chase: Hmm?

Lillian: That's good.

Cheers!

Chase: Cheers!

♪ Becky: Hey, Chase!

Chase: Hey, Becky!

(laughing) Becky: So, you know how much a fan of breakfast I am.

Right?

Chase: Right.

Becky: Kind of my favorite meal of the day.

Chase: That's good.

Becky: I wanna show you today how to make one of my favorite breakfast dishes.

It's kind of a spin-off of a traditional breakfast dish called Eggs Benedict.

Chase: Right!

Becky: You're heard of that?

Chase: Yes, I have.

Becky: Cool!

So, the way that we're gonna do my Eggs Benedict is I use avocado and bacon because those are so good together- Chase: Okay!

Becky: and it's my favorite thing.

So to start off, let's fry our English muffins.

Chase: Right.

Becky: So, the basis of every Eggs Benedict is an English muffin.

Chase: Okay.

Becky: One of the things that I like to do is I actually kind of crisp this up in a pan with butter because then it gets really nice and crispy.

Chase: Right!

Becky: To make hollandaise, you actually use a raw egg yolk to start.

Chase: Really?

Becky: It gets cooked, though.

Chase: Ok. Becky: Because what we're doing is we're going to add hot butter to the egg yolk, and whisk it really vigorously.

And then, it's going to all cook together- Chase: Okay!

Becky: to make the creamy sauce.

So, I'm just going to crack this egg.

Chase: Okay.

Becky: Okay, and just be real careful not to get any of the egg white because we just want the yolk.

Chase: Okay.

Becky: We're just going to set that in there, like that.

I'll steal this towel.

Okay.

And then, we're also going to mix in some lemon juice.

Lemon juice is another component of this sauce.

So, this will add a nice bright flavor to the sauce.

Since it is egg yolk and butter, it can be kind of heavy.

But the lemon juice really helps to brighten it up.

Chase: Mm hm?

Becky: And then, also the tomato paste which we're gonna add a little bit later.

Chase: Okay!

Becky: So, we have our hot water here.

I'm just going to set this down with this on top of it, (clanking) and that's going to help to keep this kind of warm.

(clank, clank) What you want to do is break this yolk, and we're just going to start to kind of vigorously, whisk just like this.

Chase: Okay.

Simple!

Becky: Yeah!

The idea is that you're getting this yolk to start to cook very slowly.

(stirring sounds) See how it's starting to get kind of foamy like that?

Chase: Yeah.

Becky: We're just going to keep doing that.

Let's put it back on the heat to keep it really hot.

(clank) Becky: Okay, great.

So then, grab the whisk and we're going to keep doing this while it's on the stove.

(stirring sounds) And, it's really important to keep moving it constantly because if you don't, you'll end up with scrambled eggs.

Chase: Ugh!

Becky: Which is really gross with lemon juice!

See it trying to get thicker, like it's not as liquidy anymore?

Chase: Yeaaah?

Becky: That foam?

It's slowly starting to emulsify.

So, get up and make sure to whisk on the edges up here a little bit more.

Yeah, there you go.

Perfect!

Chase: Mm hm.

Becky: Okay.

So, I'm going to take over really quickly.

Chase: Alright.

Becky: So, you wanna do this until you start to barely see the lines of the whisk.

Chase: Okay.

Becky: See you're starting to see where the lines of the whisk are?

Chase: Yeah.

Becky: Once you get to this point, this is like the thickening portion.

Chase: Okay!

Becky: Now, we're going to move this back over to our cutting board.

Chase: Okay.

Becky: Okay.

And then, we're going to get our butter.

Do you want to grab the butter?

Chase: Sure!

Becky: Okay, and then you can just set that (clangs spoon) right here on this little hot pad.

Chase: Okay.

Becky: Ok.

I'm just going to keep adding a little more butter.

You see how it's gotten really nice and creamy?

Chase: Yeah.

Becky: So, you're slowly introducing butter into the egg yolk.

So, let's do a few drops at a time.

And, all that butter just slowly kind of gets combined, and you have to really whisk!

Okay.

So, now that we have a little bit of emulsification here, I want to add the tomato paste.

Would you add that for me?

Chase: Yeah.

Becky: We probably don't need all of it, maybe half that.

There's a spoon right there if you just want to scoop some of it out and just toss it in for me.

Becky: That should be good.

Chase: Now, what makes this tomato paste like, add extra flavor?

Becky: It's like- it's a tomato concentrate, so it has- you know?

Tomatoes are kind of acidic?

Chase: Right.

Becky: They've got that bright acidity.

And so, it adds just a little bit of another depth of flavor.

It's not straight lemon juice and butter, you know?

Chase: Mm hm.

Becky: You get some brightness from the tomato.

Adds a little sweetness which just makes it nice!

Just a little different, you know?

Something...(clangs) unusual.

Chase: Okay!

Becky: Why not?

I mean, it's our hollandaise.

We can do whatever we want!

Going to add a little water here, just to help thin this out.

Thank you for holding!

Alright.

I'm going to add some salt here, too.

So it's probably, maybe about half a teaspoon.

Chase: Alright.

Becky: I like to pretty strongly season my food because this is essentially also going to flavor the egg and the avocado, and a lot of other stuff.

So, I want to make sure that it's- Chase: Right.

Becky: nicely seasoned.

Becky: When you're looking for texture for this, you can add the water until you get, like, a nice pourable consistency.

See how that's thick enough that it pours- Chase: Yeah.

Becky: but it's not so thick that it's clumpy?

Okay, great.

And, that's our hollandaise!

♪ Becky: So, this our bacon that we made earlier.

And for the bacon, I like to cook my bacon in the oven.

So, what I'll do is- Chase: Right.

Becky: I'll put it on a rack like almost a baking or cooling rack, and layer it there.

I bake it in a 375 degree oven for about 20 minutes.

At that point, you pull it out and it's not fully cooked, but it's almost cooked.

I glaze it with maple syrup, so you get that sweet/salty?

Oh, it's so good!

Layer it with a little bit of maple syrup and put it back into the oven for about 5 minutes until it's crisped up, like this.

♪ Becky: So, I'm just breaking them in half so they fit on the muffin a little bit better.

Chase: This, and there's that.

Becky: Now, I like to take little pieces of avocado and kind of layer it, so it's like avocado-bacon, avocado-bacon.

Chase: Oh!

Okay.

Becky: See what I'm doing here?

So that way whenever you bite into it, you get a little bit of everything.

You want to do yours, too?

Chase: Sure!

Becky: Great.

So, I think our egg's about ready.

Becky: I'll get my spatula.

So, I'm just going to take our egg gently, kind of pull it out.

And then, just lay it right on top, here.

Becky: Perfect.

Chase: That looks pretty!

Becky: Doesn't it?

Chase: Yeah.

Becky: I'm very happy to hear you say that!

(laughter) Becky: Okay.

We'll do one with an egg and one without so you can maybe try both.

And this would be, like, a non-egg version.

And then, the last thing is we're going to do our hollandaise right on top.

♪ Becky: Put salt right on top of the egg yolk.

♪ Becky: Cool, huh?

Chase: It is!

Becky: All finished.

So, that's my version of an Eggs Benedict with tomato hollandaise!

♪ ♪ Lillian: So Chase, what are you going to teach me how to make?

Chase: We are going to make our chocolate and...peanut butter Banana Bites, which is very simple.

(Lillian chuckles) So, we're just going to take this pot.

(clank) And then, we're going to add the water.

(water splashes) Lillian: And, do you care how much water you put in there, or are you just boiling?

Chase: We're just- it's kind of like we're boiling only because we're going to take our bowl, our small bowl.

Then, we're going to- [gas range clicks on] There we go!

Put around medium heat, or so.

Then, we're going to take our chocolates, and we're going to melt them.

♪ Chase: So what we're going to do now- we are going to take our cutting board and take (plop) just our two bananas, right here.

I peel one; you peel one?

Lillian: Okay.

(laughter) I think I can handle this one!

Chase: So, we're going to take our knife and just, pretty much cut them up into slices.

Lillian: Okay.

♪ Lillian: Okay, what's next over here?

Chase: Well?

Lillian: I know we can't do anything till we have the chocolate!

(he laughs) But, what is this?

Chase: These are the parchment papers.

So what we're going to do, once the chocolate is all melted up- Lillian: Uh huh?

Chase: we're going to take our bananas on these...(paper crinkles) Lillian: And, why the parchment paper?

Chase: Parchment paper because these chocolates sometimes would get a little messy with the- Lillian: Ohhh, okay!

Chase: with the chocolate- Lillian: Got it!

Chase: when we drizzle.

Lillian: Got it.

Chase: And, we're going to put it in the freezer.

So once it freezes up, it's going to stick to the pan and it's going to be- Lillian: Oh!

Chase: pretty tricky.

Yeah!

Lillian: Okay, got it.

I'm glad you shared that.

Okay.

Let's put those on there.

♪ Chase: We're going to take our tablespoons and then, we're going to add peanut butter!

Lillian: Okay.

You're going to add it to this over here?

Chase: Uh, yeah.

You can leave it alone for a bit- Lillian: Okay.

Chase: and I'll just add the- Lillian: Can I help you with it?

Chase: Why, thank you!

And then, we're going to add one more.

Lillian: How much are we putting in?

Chase: Just two.

Lillian: Two...tablespoons?

Chase: Yeah.

Just two tablespoons.

Lillian: Okay.

Chase: Yeah, that's good.

Lillian: Stir it, or no?

Chase: Yeah, stir it.

Lillian: Wow, that's awesome.

Chase: Alright, I think we're good!

♪ Chase: Now, we're going to take our spoon right there and then- yeah, yeah!

We just...do this!

So, it doesn't really- it won't matter if you make it a little messy.

Lillian: How long do you think it takes for them to freeze?

Chase: To freeze?

About 15 minutes.

Lillian: Okay.

So, in 15 minutes those will- we'll be eating those, right?

Chase: Yeah!

Lillian: We do get to eat our product, right?

Chase: Yeah.

Once they're done, I think we eat'em!

Lillian: Okay!

(chuckles) ♪ Chase: Now, we're going to put these in the freezer.

And then, it will take about 15 minutes.

Thank you!

Lillian: Okay!

(plop) Lillian: Ok, Chase.

I think it's been 15 minutes.

What do you think?

Chase: Yes, it has.

Lillian: Think they're ready?

Chase: Yeah!

Chase: Ooo, look at that!

Lillian: Look at how beautiful they are!

Chase: Okay, which one to choose from?

Lillian: I'm goin' for the one on the end.

Chase: Hmm?

Lillian: It has a little bit of- okay!

♪ Lillian (mumbles): They're delicious!

Chase: Mmm!

Lillian: Dee -licious!

Chase: Mm hm!

Lillian: Thank you, Chase.

Chase (mumbles): No problem!

♪ ♪ Chase: So now, we're going to make our Lemonator!

Lillian: Your Lemonator!

Chase: So, you're going to take your two eggs.

Now, here's a trick that I know!

I'm going to take this knife and all you do is just do this.

(crack) Lillian: Okay!

(they chuckle) Chase: Right at the back of the knife so you don't get all messy.

Like a messy egg or a mess, like, anywhere.

Lillian: Good!

So, we already have the flour in there and the- Chase: We have a tablespoon of lemon zest.

Lillian: Yeah, and the flour.

Okay.

Chase: Want to try here?

Lillian: Okay, and I won't make a mess?

Chase: Oh, you- oh?

(chuckles) (crack) (she gasps)!

Chase: See?

That's fine, that's fine.

Lillian: Alright.

Now, just open it?

Chase: Yeah.

Lillian: Let it go?

Ah!

Nice!

Thank you for showing me how to do that.

That's awesome.

Chase: My pleasure!

♪ Lillian: Okay, what's next?

Chase: So now, we're going to scoop up our Lemonator batter.

♪ Chase: Now, these are frozen raspberries which are already defrosted.

So, we're going to put them in this little (plop) blender, right here.

(ping-ping) Chase: Put in the powdered sugar.

(blender hums) Chase: And...yeah!

That's pretty much it!

Lillian: Ok, I think 12 minutes is up.

I can hear it beepin'!

Chase: Yep!

Lillian (breathes in): Mmm!

Smells heavenly!

[alarm beeps] Or, lemony!

Chase: Ahhh!

Lillian: What do you think?

[alarm beeps] Chase: Let me get a toothpick.

Lillian: Okay.

Lillian: What are you going to be looking for on the toothpick?

[alarm beeps] Chase: Well usually...you actually poke at it- Lillian: Uh huh?

Chase: a little bit.

If you see a little [alarm beeps] more batter, then it's not done yet.

But if you don't see any, then it should be done.

Lillian: It's done.

Okay, let's check it out.

[alarm beeps] Lillian: What do you think?

Chase: I don't- no batter!

Lillian: No batter?

Chase: Should be good to go.

Lillian: Ok, we've had time for the Lemonator (Chase chuckles) to cool off!

Let's take them out.

I'll watch you.

I'll follow your lead.

Chase: Alright.

Chase: I'm gonna put it there.

Lillian: Alright, I'll take one.

Chase: And then...well?

We've got to put in our raspberries.

Lillian: Okay.

Chase: You just kind of pour it in.

♪ Lillian: Oh!

Look how beautiful.

♪ Chase: And, let's eat!

Lillian: Okay!

♪ Lillian: Dee -licious!

♪ Lillian: Chase, thank you so much for teaching me how to make so much today!

Chase: My pleasure!

Lillian: I appreciate it.

♪ Chase: Thanks for watching!

I'm Chase N' Yur Face!

♪ Chase: Today, we're going to be making my Mighty Almighty Dog Treats.

My dog's Penelope, and she loves these!

You preheat the oven to 375 degrees.

So now, we're just going to be making our lamb mixture.

♪ Chase: And now, we're going to mush them up together.

♪ Chase: Okay.

Now that our lamb mixture is done, we are going to take our mixture and put it into the pan.

♪ Chase: Spread it evenly, a little bit.

And now, we're going to be putting it into the oven and bake it for about 45 minutes.

We've taken our dog treats out of the oven, and let them cool for a bit.

Now, let's see if Penelope likes them.

♪ Chase: Penelope?

Come, come, come!

♪ Chase: Hi!

♪ Chase: She likes it!

Good girl.

That's a good girl.

VO: Support for "Fun N' Simple Cooking with Chase Bailey" was provided by the Guillermo J. Valenzuela Foundation whose mission includes improving the health of communities in southern California.

A champion for local children and parents, the founder of the foundation, Dr. Valenzuela has served Inland Empire families for more than 35 years.

VO: And, the Autism Society Inland Empire whose mission is to improve the lives of all affected by autism.

Working to create a world where those living with autism might maximize their quality of life, be treated with dignity, and live in a society where their contributions are valued.

ieautism.org VO: And, viewers like you.

Thank you!

♪